Thai-Inspired Green Curry Chicken Recipe

[asaproque]

Sawasdee, food enthusiasts! Get ready to embark on a culinary adventure to Thailand with this Thai-Inspired Green Curry Chicken. This fusion dish features tender chicken simmered in a creamy and fragrant green curry sauce, infused with aromatic Thai herbs and spices. Served alongside fluffy jasmine rice and crisp vegetables, each spoonful is a taste of the bustling markets of Bangkok. Let's dive in and elevate your dinner table with this delicious fusion creation!
Ingredients:
For the Green Curry Paste:

• 2 green Thai chili peppers, seeded and chopped
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 stalk lemongrass, chopped (white part only)
• 1-inch piece ginger, chopped
• 1 tablespoon chopped cilantro stems
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Zest and juice of 1 lime
• Salt, to taste

For the Green Curry Chicken:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and snap peas)
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a blender or food processor, combine all the ingredients for the green curry paste. Blend until smooth, adding a little water if needed to help the mixture blend.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste to the skillet and cook for 2-3 minutes, stirring constantly, until fragrant.
3. Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-6 minutes.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in fish sauce and palm sugar, adjusting the seasoning to taste.
6. Add mixed vegetables to the skillet and cook for another 3-4 minutes, or until they are tender-crisp.
7. Remove the skillet from the heat and garnish the green curry chicken with fresh basil leaves.
8. Serve the Thai-Inspired Green Curry Chicken hot, alongside cooked jasmine rice.
9. Enjoy your flavorful and aromatic green curry chicken, a delicious fusion of Thai flavors that will transport you to the bustling markets of Bangkok with every bite!

With its creamy coconut milk, fragrant herbs, and tender chicken, this green curry chicken is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a comforting meal on a cozy evening, this fusion creation is guaranteed to impress your family and friends. Sa-wat-dee! (Greetings!)

 

[johnlloyd]

Sawasdee, food enthusiasts! Get ready to embark on a culinary adventure to Thailand with this Thai-Inspired Green Curry Chicken. This fusion dish features tender chicken simmered in a creamy and fragrant green curry sauce, infused with aromatic Thai herbs and spices. Served alongside fluffy jasmine rice and crisp vegetables, each spoonful is a taste of the bustling markets of Bangkok. Let's dive in and elevate your dinner table with this delicious fusion creation!
Ingredients:
For the Green Curry Paste:

• 2 green Thai chili peppers, seeded and chopped
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 stalk lemongrass, chopped (white part only)
• 1-inch piece ginger, chopped
• 1 tablespoon chopped cilantro stems
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Zest and juice of 1 lime
• Salt, to taste

For the Green Curry Chicken:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and snap peas)
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a blender or food processor, combine all the ingredients for the green curry paste. Blend until smooth, adding a little water if needed to help the mixture blend.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste to the skillet and cook for 2-3 minutes, stirring constantly, until fragrant.
3. Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-6 minutes.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in fish sauce and palm sugar, adjusting the seasoning to taste.
6. Add mixed vegetables to the skillet and cook for another 3-4 minutes, or until they are tender-crisp.
7. Remove the skillet from the heat and garnish the green curry chicken with fresh basil leaves.
8. Serve the Thai-Inspired Green Curry Chicken hot, alongside cooked jasmine rice.
9. Enjoy your flavorful and aromatic green curry chicken, a delicious fusion of Thai flavors that will transport you to the bustling markets of Bangkok with every bite!

With its creamy coconut milk, fragrant herbs, and tender chicken, this green curry chicken is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a comforting meal on a cozy evening, this fusion creation is guaranteed to impress your family and friends. Sa-wat-dee! (Greetings!)

"I think a Thai-Inspired Green Curry Chicken recipe sounds amazing! Though I've never attempted it myself, I'm eager to give it a shot. Any pointers for capturing that authentic Thai flavor?

 

[potatohead101]

"I think a Thai-Inspired Green Curry Chicken recipe sounds amazing! Though I've never attempted it myself, I'm eager to give it a shot. Any pointers for capturing that authentic Thai flavor?

Tried that Thai Green Curry Chicken last week, man, it blew my mind! Couldn't stop slurping up the sauce.

 

[legendleejieun]

Thai-Inspired Green Curry Chicken sounds like a delicious blend of aromatic spices and creamy coconut milk! I can almost smell the fragrant flavors just thinking about it. Thanks for sharing this recipe! Can't wait to give it a try.

 

[Kitty]

This Thai Green Curry Chicken sounds new to me but it looks so delicious! can't wait tp taste it!

 

[Horton]

Sawasdee, food enthusiasts! Get ready to embark on a culinary adventure to Thailand with this Thai-Inspired Green Curry Chicken. This fusion dish features tender chicken simmered in a creamy and fragrant green curry sauce, infused with aromatic Thai herbs and spices. Served alongside fluffy jasmine rice and crisp vegetables, each spoonful is a taste of the bustling markets of Bangkok. Let's dive in and elevate your dinner table with this delicious fusion creation!
Ingredients:
For the Green Curry Paste:

• 2 green Thai chili peppers, seeded and chopped
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 stalk lemongrass, chopped (white part only)
• 1-inch piece ginger, chopped
• 1 tablespoon chopped cilantro stems
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Zest and juice of 1 lime
• Salt, to taste

For the Green Curry Chicken:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and snap peas)
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a blender or food processor, combine all the ingredients for the green curry paste. Blend until smooth, adding a little water if needed to help the mixture blend.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste to the skillet and cook for 2-3 minutes, stirring constantly, until fragrant.
3. Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-6 minutes.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in fish sauce and palm sugar, adjusting the seasoning to taste.
6. Add mixed vegetables to the skillet and cook for another 3-4 minutes, or until they are tender-crisp.
7. Remove the skillet from the heat and garnish the green curry chicken with fresh basil leaves.
8. Serve the Thai-Inspired Green Curry Chicken hot, alongside cooked jasmine rice.
9. Enjoy your flavorful and aromatic green curry chicken, a delicious fusion of Thai flavors that will transport you to the bustling markets of Bangkok with every bite!

With its creamy coconut milk, fragrant herbs, and tender chicken, this green curry chicken is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a comforting meal on a cozy evening, this fusion creation is guaranteed to impress your family and friends. Sa-wat-dee! (Greetings!)

Just made this for dinner last night, and it was amazing! The flavors were spot-on. Definitely adding it to my regular rotation!